The first time that I had the Turkish Eggs at The Providores in London, I was hooked. I ordered it because I was a bit sceptical to see how the combination of yoghurt and eggs would work together, but oh boy does it work! Garlicky yoghurt topped with poached eggs and then drizzled with chilli infused butter, served with bread to mop up all these delicious flavours. The original dish actually comes from Turkey and is called Çılbır and you can enjoy this for lunch, dinner and of course brunch!
Turkish Eggs: Poached Eggs with Herbed Yoghurt & Chilli Butter
Greek yoghurt (I used FAGE Total 0%)
1x tbsp of finely chopped fresh dill
1x clove of garlic, crushed
Salt & pepper
4x Eggs for poaching
approx. 50 grams of unsalted butter
1 tbsp of chilli flakes
1/2 tsp of paprika
1/4 tsp of ground cumin
Toasted pita, turkish bread or sourdough bread slices, to serve
To make the herbed Greek yoghurt*: Evenly mix Greek yoghurt, chopped dill, grated garlic, salt and ground black pepper together. Cover with plastic wrap and let it sit in the fridge for 1 hour (you can serve this immediately too but letting it sit for a while does allows the flavours to really sink into the yoghurt).
To make the chili butter*: Combine unsalted butter, chili flakes, paprika and ground cumin in a sauce pot. Heat over medium heat, and once the butter has melted, let cook for another min. Turn off the heat and set aside. Warm up over low heat before using.
*Can be made up to 1 day in advance
Poaching your eggs: Fill a (deep) frying pan or pot with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt and a splash of white vinegar (if you prefer) which will help to bind the egg. When the water is simmering swirl the water with a spoon and gently slide the egg into the centre. Ensure you crack it as close as possible to the water, or break the egg into a teacup first if you are a little new or nervous about doing this so closely to the water. Add the remaining eggs, one at a time, in the same manner, and cook them for about 3 minutes, depending on your egg yolk runniness (is that even a word) preference. When the eggs are ready, gently remove each egg from the water with a slotted spoon and set aside on kitchen paper to drain.
To serve: Divide the herbed Greek yoghurt in two plates, and place two poached eggs on top on each plate. Drizzle over a generous amount of the chili butter and finish off with a sprig of fresh dill. Sprinkle some sea salt on top and serve with your crusty bread of choice for dipping!
Trust me that the perfect harmony of eggs, yoghurt, and chilli and paprika is simply delicious. This is such a comfort dish and I also really like it because it’s just something different from your regular poached egg brunch recipe. Plus it’s easy to make, very light, and yummy. Do let me know what you think if you try this Turkish Eggs recipe at home!